Coexist Foods

Serves:  4 Prep time:  60 minutes Ingredients: 2 Cups Chicken, chopped 10 ounces Baby Bell Mushrooms, Sliced 1/2 Cup Celery, chopped 1/2 Cup Carrots, chopped 1/2 Cup Onions 2 Cups Unsweetened Original Almond Milk 1 egg white (remove the yolk) 1 teaspoon canola oil 1 prepared unbaked pie crust. 1/4 Cup Flour 1/4 Teaspoon Black Pepper 1/4 Teaspoon Garlic Powder 1/4 Teaspoon Thyme Directions: 1.  Preheat oven to 425 degrees Fahrenheit. 2.  Chop chicken and cook in a pot until well done (internal chicken temperature should reach 165 degrees Fahrenheit).  Drain water from the pot. 3.  Heat 1 teaspoon of Canola oil in a pan, add mushrooms, stir and allow to brown on medium heat for 7 minutes.  Then, add celery, carrots, black pepper, garlic, and thyme, stir and allow to cook for 3 minutes.  Then, add flour, stir for 2 minutes.  Then, gradually add almond milk while stirring over 3-5 minutes, stir slowly, mixture should be bubbl...

Prep Time: 2 minutes Ingredients: 1/2 Cup Old Fashion Oats 1/2 Cup Unsweetened Vanilla Almond Milk 1 Tablespoon Mixed Nuts 1/4 Cup Berries (fresh) 1 Teaspoon Nut Butter (such as a Natural Almond Butter or Peanut Butter) Directions: 1) In a small food storage container, combine oats and almond milk, top with nuts. Then, leave in the refrigerator in a small storage container overnight. 2) In the morning, top with berries and nut butter, and enjoy! Option:  If you have frozen fruit (rather than fresh), you can leave in the refrigerator on top of the oats and almond milk, and this will thaw it overnight.  

Serves: 1-2 Serving size: 12 ounces Ingredients: 1/2 cup fruit (fresh or frozen) 2 cups raw spinach  1/4 banana or 1 pitted date 6 ounces unsweetened vanilla almond milk 4 ice cubes Directions: 1) Add ice, then fruit, then spinach to blender. 2) Blend.  Using a Vitamix, Nutrabullet, or other high powered blender works best.  Serve. Store leftovers in the refrigerator up to 24 hours in a sealed container, shake when ready to drink.

Oven Recipe: Ingredients: 2 cups oats 2 teaspoons vanilla extract 1 teaspoon cinnamon Pam Spray Directions: 1.  Preheat the oven to 350 degrees Fahrenheit. 2.  Spray a 9 by 13 baking pan with Pam Spray. 3.  Spread oats across a 9 by 13 baking pan to create a thin layer of oats.  Toss with vanilla extract and cinnamon (while on the baking pan).  Then flatten the tin layer of oats again. 4.   Bake for 15 minutes. Check oats to see if they are crispy.  If they are not, the mix and flatten again, and bake for an additional 5-10 minutes until a golden brown crispiness is reached. 5.   Remove from oven, allow to cool completely, and add dried fruit.  Store a in a container for later.  Enjoy for up to 3 weeks. Iron Skillet Recipe: Ingredients: 1 Cup Old Fashion Oats 1/2 Teaspoon Cinnamon 1/2 Teaspoon Vanilla Extract 1 Teaspoon Canola Oil Directions: 1) Heat iron skillet coated in 1 teaspoon canola oil on medium...

Ingredients: 2 cups old fashioned oats 1 cup almond butter 2 cups dates 1 cup walnuts 1 teaspoon cinnamon 1 teaspoon vanilla extract 1 teaspoon olive oil Directions: 1) Preheat oven to 350 degrees Fahrenheit. . 2) Grind walnuts in the food processor until chopeped. Set walnuts aside in another container. . 3) Remove pit from the dates. Then, purée the dates in food processor until it is a smooth consistency. . 4) Mix oats, almond butter, date puree, walnuts, cinnamon, vanilla, sea salt. The mixture will be a cookie dough consistency. . 5) Apply a thin coat of olive oil at the bottom and sides a 9 inch by 11 inch Pyrex dish. Flatten the mixture in an 9 inch by 11 inch Pyrex glass baking dish. . 6) Bake for 30 minutes. . 7) Allow to cool completely until room temperature. Then, cut into 12 pieces, serve, or individually package each bar using saran wrap and store at room temperature. Eat within 1 week.

Ingredients: 1 small to medium sized fresh apple, diced 1 dash of McCormick Pepper Medley Grinder  2 ounces balsamic vinegar 2 ounces olive oil 2 teaspoons fresh ginger, minced Directions: 1) Beat ingredients together in a small bowl with a fork. 2) Serve on a fresh salad. 3) Store leftovers in an airtight container in the refrigerator up to 5 days.

Ingredients: ·          12 dates ·          ¾ cup almond butter ·          2 teaspoons vanilla extract ·          1.5 teaspoons cinnamon powder ·          1 teaspoon nutmeg powder ·          1 pinch cardamom powder ·          2 eggs ·          1 cup old fashion plain oats ·          ¼ cup pumpkin seeds ·          ¼ cup slivered almonds ·          ¼ cup walnuts ·          ½ cup peeled apple slices cut into ½ in chunks. Directions: 1.        Preheat oven to...

Serves: 3 Ingredients: - 2 egg whites - 1 tablespoon cinnamon - 1 teaspoon nutmeg - 2 egg yolk - 2 tablespoon maple syrup - 1 tablespoon vanilla extract - 18 ounces almond milk, unsweetened, vanilla Directions: - In a separate container: whip egg whites until foamy - In a separate container: mix egg yolks with maple syrup and vanilla extract - Add unsweetened vanilla almond milk to egg white and egg yolk mixtures  - Mix, and serve!

Preparation time:  15 minutes Serves: 4 Ingredients: 4 cups fresh cauliflower 1 cup 1% milk 3 tablespoons Smart Balance Butter 1 garlic clove 1/4 teaspoon black pepper Directions: 1.  Puree ingredients in food processor until smooth. 2.  Heat on low-medium heat for 10 minutes while stirring.

Serves: 4 Ingredients: 2 fresh peaches, pit removed. 2 cups almond milk, unsweetened, vanilla 1 teaspoon cinnamon 2 dates, pit removed. 6 ice cubes Directions: 1.  Blend, and enjoy!

Ingredients: 4 cups rolled oats (not quick or steel) 3/4 cup pecans 3/4 cup almond slivers 1/4 teaspoon salt 2 heaping teaspoons cinnamon 1/3 cup pure maple syrup 1/3 cup honey 1/2-1 tablespoon canola oil 1 cup raisins 1 cup craisins 1/4-1/2 cup dried apricots (extra dry), chopped. Directions:  1) Pre-heat oven to 325 degrees Fahrenheit. 2) Create oat mixture by mixing:  oats, pecans, almond slivers, salt, cinnamon. 3)  Stir to a simmer the following liquid ingredients in a pot on low-medium heat on the stove for 10 minutes:   pure maple syrup, honey, canola oil, and 1/3 cup water. 4)  Mix the oat mixture with the liquid ingredients. 5)  Bake and stir for total of 45 minutes with the following schedule: Stir every 10 minutes, for the first 30 minutes. Then, stir every 3-5 minutes for the next 15 minutes. 6)  Remove mixture from the oven, allow to cool completely, then add dried fru...

Serves: 2 Prep time:  5 minutes Ingredients: 2 figs 1/2 banana 2 strawberries 2 celery sticks 4 ounces unsweetened vanilla almond milk Directions: 1.  Puree ingredients with 4-5 ice cubes, serve.

Preparation:  30 minutes. Serves:  4 Ingredients: 2 large tomatoes 1 garlic clove 1/4 cup fresh basil 4 white mushrooms 1/2 teaspoon olive oil Directions: 1.  Use a food processor to puree tomato, garlic, basil, olive oil, mushrooms with 1 tablespoons water. 2.  Place in a small pot and simmer for 15 minutes, while stirring to keep the bottom of the pot from burning. 3.  Strain out water. 4.  Use the sauce on anything.

Serves: 1-2 Prep time:  30 minutes. Ingredients 1 large carrot or 1 yellow squash ( crookneck squash) or zucchini squash. Cooking spray (zero calorie) 1/8 teaspoon salt/ salt substitute with additional spices (optional) Directions - Preheat oven to 350°F. - If using carrots:  Wash and peel.  If using zucchini or yellow squash:  Wash and leave the skin on.  Slice the vegetables thin. -  Lay the vegetables in a baking dish and spray with Pam spray and sprinkle with salt/ salt substitute/ optional spices.  -  Bake for 15 to 20 minutes, or until crisp. Please keep an eye on them towards the end of the cooking process, so that they do not burn.

Serves: 2 Ingredients: 4 ounces plain Greek yogurt 4 ounces unsweetened vanilla almond milk 1 cup fresh raw spinach 1/2 cup fresh blueberries 1 banana 1/4 cup sprouted watermelon seeds or sunflower seeds 6 ice cubes Directions: Purée then serve.

Serves: 2. Contains: 8 calories per loosely packed cup (16 grams). Preparation time: 5 minutes. Cook time: 12 minutes. Ingredients: 1.5 cups fresh kale Salt substitute (0 mg sodium) Cooking Spray (0 calorie) Directions: 1) Rinse kale with water and allow to dry.  2) Preheat oven to 350 degrees Fahrenheit. 3) Cut center stem off of kale and discard. Then, cut kale leaves into small 1 inch pieces. 4) Spread kale on cooking tray, spray with cooking spray, and sprinkle with salt substitute. 5) Bake in oven for 12 minutes or until kale is crisp. 6) Enjoy as the perfect healthy, crunchy snack!

Serves:  4 Cooking Time:  15 minutes Ingredients: 1 green pepper 1 large tomato 5 mushrooms 2 cloves fresh garlic 1 pinch black pepper 1/4 cup fresh basil 1 tablespoon olive oil Directions: 1.  Pre-heat oven to 350 degrees Fahrenheit. 2.  Chop up green pepper, tomato, mushrooms, and basil. 3.  Dice garlic 4.  Mix the garlic with the green pepper, tomato, mushroom, and basil.  Add olive oil and black pepper. Mix these ingredients well. 5.  Create a boat with aluminum foil and fold edges together to avoid leakage and allow vegetables to remain moist. 6.  Place in oven for 15 minutes. 7.  Serve.

Serves:  1 Ingredients: - 8 Fresh Raspberries - 1 Wedge (21 grams) Laughing Cow Creamy Swiss Light Cheese - 1 Tablespoon Walnuts Directions: 1.  Stuff each raspberry with cheese. 2.  Add 1/2 walnut into each raspberry. 3.  Serve. Note:  132 calorie snack.

Instructions: 1/4 cup fresh blueberries 1/4 cup fresh black berries 1/4 cup fresh raspberries 1/4 cup banana 2 ounces almond milk (unsweetened) 2 ounces plain non-fat Greek Yogurt Directions: 1.  Puree fruit, almond milk, and Greek yogurt together in a smoothie machine or food processor. 2.  Freeze in a popsicle container overnight. 3.  Serve.

Black Bean Salsa Serves 4 Ingredients: 8 ounces dry black beans 1 cup fresh cilantro 1 jalapeño 2 medium tomatoes 1 medium cucumber 1 teaspoon lime juice 1/2 avocado Directions: 1.  Soak black beans in water overnight, boil black beans in water until cooked. 2.  Dice vegetable mix:  cilantro, tomato, cucumber, avocado, jalapeño.  May adjust portion of jalapeno to make more or less spicy. 3.  Add black beans and lime juice to vegetable mix.